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No Churn Bubblegum Ice Cream

No Churn Bubblegum Ice Cream for a Sweet Nostalgic Treat

This No Churn Bubblegum Ice Cream recipe evokes childhood memories with its playful flavor and creamy texture, perfect for warm days.
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Prep Time 15 minutes
Freezing Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 scoops
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 cups Heavy Cream Chilled for best results
  • 1 can Sweetened Condensed Milk
  • 1 teaspoon Pure Vanilla Extract
  • 1 to 2 teaspoons Bubble Gum Extract Use cautiously
Color
  • as needed Pink Food Coloring Add gradually for desired hue
Fun Factor
  • 1 to 2 cups Mini Gumballs Chop if large

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Rubber Spatula

Method
 

Preparation Steps
  1. In a chilled mixing bowl, whip 2 cups of cold heavy cream on medium speed for about 3 minutes until stiff peaks form.
  2. Gently fold in 1 can of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1 to 2 teaspoons of bubble gum extract. Add pink food coloring gradually.
  3. Fold in 1 to 2 cups of mini gumballs until evenly distributed.
  4. Transfer the mixture into an airtight container and freeze for at least 3 hours or overnight.
  5. Let the ice cream sit at room temperature for 5 minutes before serving.

Nutrition

Serving: 1scoopCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 50mgPotassium: 100mgSugar: 24gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Chill your mixing bowl and whisk for optimal texture. Adjust bubble gum extract to your taste. Store in an airtight container to prevent freezer burn.

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